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Maple Cake With Maple Buttercream Frosting Recipe

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★★★★★

4.4 from 94 reviews

This delicious Maple Cake with Maple Buttercream Frosting is a moist and flavorful layered cake infused with pure maple syrup and warm cinnamon spice. Crafted with a combination of butter, oil, sour cream, and buttermilk, the cake results in a tender crumb. It’s topped with a luscious maple buttercream frosting and optionally garnished with chopped pecans, making it a perfect dessert for maple lovers and festive occasions.

Ingredients

Scale

For the Maple Cake

  • 3 cups (390g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (120mL) vegetable oil, or any neutral flavored oil
  • 1 cup (200g) dark brown sugar, packed
  • 3 large eggs, at room temperature
  • 3/4 cup (180mL) pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1/2 cup (120mL) whole milk, at room temperature

For the Maple Buttercream Frosting

  • 1 & 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5 cups (650g) powdered sugar, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (80mL) pure maple syrup
  • Chopped pecans (optional – for decorating)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until fully combined. Set this mixture aside to be incorporated later in the batter.
  2. Cream Butter, Oil, and Sugar: In a large bowl, combine softened unsalted butter, vegetable oil, and dark brown sugar. Using an electric mixer fitted with a paddle attachment or a whisk, cream the mixture for about 1 minute on medium speed (or 2 minutes by hand) until smooth, ensuring there are no lumps of butter but the mixture may still be slightly grainy.
  3. Add Eggs: Add eggs one at a time to the butter-sugar mixture, whisking well after each addition to incorporate thoroughly before adding the next egg.
  4. Add Maple Syrup and Vanilla: Whisk in the pure maple syrup and vanilla extract until fully combined, creating a smooth, fragrant batter base.
  5. Combine Batter with Dry Ingredients – Part 1: Add half of the previously mixed dry ingredients into the wet ingredients. Mix gently until just combined; a few small flour streaks remaining is acceptable.
  6. Add Sour Cream and Milk: Whisk in all of the sour cream and whole milk to the batter to maintain moisture and tenderness.
  7. Combine Batter with Dry Ingredients – Part 2: Add the remaining dry ingredients and mix gently again until the batter is free of streaks but still contains a few small lumps. Avoid overmixing to preserve cake texture.
  8. Divide Batter and Bake: Evenly distribute the batter into three prepared cake pans. Place pans in the center of a preheated oven at 350°F (175°C) and bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs attached.
  9. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before carefully inverting them onto wire racks. Let the cakes cool completely to room temperature before applying frosting.
  10. Prepare Maple Buttercream Frosting – Cream Butter: In a large mixing bowl, use an electric or stand mixer fitted with a whisk attachment to beat the softened butter until it is smooth and creamy.
  11. Add Sugar, Salt, and Vanilla: Gradually add sifted powdered sugar, salt, and vanilla extract to the butter. Mix on low speed until the sugar has dissolved into the butter, forming a smooth base.
  12. Whip Frosting: Increase the mixer speed to high and whip for about 1 minute until the frosting becomes smooth and lump-free.
  13. Add Maple Syrup: Pour in the pure maple syrup and mix on low speed until combined. Then whip again on high for an additional 1-2 minutes until the frosting is light and fluffy. If the frosting is too thick, add a splash of milk to thin it; if too soft, chill in the fridge 30-60 minutes to firm up.
  14. Assemble and Frost Cake: Layer the cooled cakes with an ample amount of maple buttercream between each layer and frost the outside evenly. Optionally, sprinkle chopped pecans on top for decoration.
  15. Serve: Slice the frosted maple cake and serve immediately or store covered to maintain freshness.

Notes

  • Ensure all ingredients like eggs, sour cream, and milk are at room temperature to promote even mixing and better cake texture.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • Use pure maple syrup (not maple-flavored syrup) for the best authentic flavor.
  • If frosting is too soft, refrigerate it briefly to make it easier to work with.
  • Chopped pecans are optional but add a nice crunch and visual appeal to the finished cake.
  • Store the cake in an airtight container in the refrigerator for up to 3-4 days, bringing it to room temperature before serving.

Keywords: maple cake, maple buttercream frosting, layered cake, cinnamon cake, moist cake recipe, fall dessert, maple syrup dessert

Find it online: https://todayfoodrecipe.com/maple-cake-with-maple-buttercream-frosting-recipe/